8 October 2015 Pemmican

[Durgan]

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First attempt at making pemmican.Ingredients are eye of round beef, blueberries, cranberries, gruel, saturated with rendered beef fat. All the ingredients were dehydrated and beat into a powder in the blender. They were mixed thoroughly and saturated with rendered suet or fat, and made into bite sized balls. The balls were wrapped in clear plastic and stored in a closed container for storage at room temperature. The finished product is tasty and has many calories.Pictures depict the simple process.

 

[Durgan]

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Pemmican was made from eye of round beef, Natto soy beans, blueberry, cranberry and suet. The ingredients were dehydrated until very dry, beat into powder in the blender, mixed with the suet, made into one serving balls and set to harden for twelve hours, then vacuum packed in individual packages for storage at room temperature. The ingredients can be almost anything available.Base is the meat, and suet. The mixture has a most pleasant taste and could been enhanced by the addition of various desirable spices.

 

[Durgan]

Ghee was used as the fat preserving agent instead of suet.

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Pemmican was made from, eye of round beef, mixed vegetables, nixtamalized Indian corn, concord grapes, and cranberries. The vegetables, grapes, and cranberries were dehydrated from previously canned juice. When dehydrated and very dry all the ingredients were made into small pieces in the blender. A pound of unsalted butter was made into ghee and mixed with all the ingredients. The mixture was made into serving sized balls and set side to harden somewhat, then will be individually vacuum packed for storage at room temperature.A teaspoon of ascorbic acid powder was added to the dry ingredients to enhance the vitamin C content.